ASIAN WAGYU OSSOBUCO

The Wagyu shank promises a surprisingly new taste experience; even meat connoisseurs will sometimes forgo a steak for it.

LIGHT ASIAN OSSOBUCO

The beef shank is braised with vegetables until it falls apart and is beautifully tender. Served with appropriate spices, pak choi, and rice, it makes a delicious and, above all, light Asian dish.

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preparation

1. We prepared the ossobuco in a Dutch oven. If you're using charcoal, you'll need to adjust the number of briquettes required depending on the heat (approximately 7 briquettes on the bottom and 12 on top).
2. In the meantime, you can peel and chop the vegetables. Finely chop the ginger, garlic, spring onions, celery, pear, shallots, and chili. Once the vegetables are chopped and the grill or coals are hot, you can begin.
3. Score the outer tendon of the shank and sear the meat in a little Wagyu fat in a Dutch oven until nicely browned. Remove the meat from the pot and then sauté the vegetables in the same pot. Once the vegetables have also developed some roasted flavor, deglaze with the soy sauce and half of the stock, then return the shank to the pot .
4. Now add sambal oelek, sesame seeds, sesame oil, vinegar, pepper, salt, and sugar, and let it simmer for about two hours. This time is just a rough guideline; what's more important is that the meat is nice and tender. Check the liquid level occasionally and add more stock if necessary.
5. Once the meat is tender, stir in the ketjap manis and simmer uncovered for another 5 minutes to reduce the sauce slightly. We recommend serving it with pak choi and rice.